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Pistachio and herb lamb racks
Pistachio and herb lamb racks
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1/2 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 62.50 ml pistachio kernels, chopped
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh mint leaves
  • 62.50 ml fresh breadcrumbs
  • 2 x 6 cutlet lamb racks (450g each), trimmed
  • 2 zucchini, halved crossways, quartered
  • 1 large red capsicum, thickly sliced
  • olive oil cooking spray
  • 1 bunch asparagus, trimmed, halved
Instructions:
  • In a frying pan over medium heat, warm 1 tablespoon of oil. Sauté the onion for 3 to 4 minutes until softened. Add the garlic and cook for another minute until fragrant. Remove from heat and mix in pistachios, parsley, mint, and breadcrumbs.
  • Cut each lamb rack in half to create 4 racks with 3 cutlets each. With a small, sharp knife, make a 2cm slit across the eye of the cutlet on one end. Create a pocket through the 3 cutlets on each rack. Stuff each pocket with the herb mixture, ensuring it's fully packed using your fingers or the end of a wooden spoon.
  • Preheat your oven to 200°C/180°C fan-forced. Heat the remaining oil in a frying pan over high heat. Sear the lamb for 3 to 4 minutes on each side until nicely browned. Transfer the lamb to a roasting dish along with the zucchini and capsicum. Season everything with salt and pepper, then give it a quick spray of oil before roasting.
  • Roast the lamb for 15 to 18 minutes until it reaches medium doneness, then transfer it to a plate and cover with foil. Add the asparagus to the same dish and roast for another 5 minutes until golden and tender. Serve the lamb with the roasted vegetables.

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